These Chocolate Coffee Muffins are the ultimate breakfast or mid-day snack. They are simple to make and are packed with chocolate and coffee flavors. Moist, soft, and lightly sweetened. Delicious with a cup of warm coffee, and slathered with nut butter and chocolate.
TIPS WHEN MAKING THESE MUFFINS
- Line your muffin tin with cupcake liners or spray with cooking oil. This will prevent your muffins from sticking to the pan after baking.
- You will want to use two separate bowls when making your batter. One bowl to mix the dry ingredients and another bowl for the wet.
- Do not overmix your batter. I like to limit my mixing to 1 minute.
- Save ¼ cup of chocolate chips to sprinkle on top of the muffins before baking. This allows the chocolate chips to be seen.
- Test to see if the muffins have been cooked all the way by sticking a toothpick in the middle. If it comes out clean then it’s cooked completely.
I like to prep my ingredients prior to making them by separating them in two different bowls. Be sure to whisk both your dry and wet ingredients together before combining them. You will notice that the wet ingredients (oil) will separate very quickly.
My favorite time of day to eat these muffins are for breakfast or for a snack. Pairing it with coffee and dairy-free milk and topping them with nut butter is my go-to way to eat them.
This recipe makes 18 muffins which my husband and I can never eat all in one serving. So, I like to wrap my leftovers and place them in the freezer for later. When I’m ready to eat them I let them desfost for a bit and place them in the microwave for a minute.
These Chocolate Coffee Muffins are:
Simple & Easy
Packed with chocolate and coffee
If you make these Chocolate Coffee Muffins I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Chocolate Coffee Muffins
These Chocolate Coffee Muffins are the ultimate breakfast or mid-day snack. They are simple to make and are packed with chocolate and coffee flavors. Moist, soft, and lightly sweetened.
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1/2 cup white sugar, I used cane sugar
- ½ cup of canola oil or softened coconut oil, I used canola oil
- 1 cup dairy-free milk
- 1 tsp apple cider vinegar
- 1 large banana, mashed
- 1 Tbsp cacao powder
- 1/2 tsp cinnamon
- ½ cup brewed coffee
- ¾ cup vegan chocolate chips, ½ cup to mix in the batter , ¼ to sprinkle on top.
- Preheat your oven to 350°F. Line your muffin tin with cupcake liners or spray with cooking oil.
- In a large bowl mix the flour, baking powder, baking soda, salt, cacao powder, cinnamon, sugar, and mix together.
- In a separate bowl add the canola oil, dairy-free milk, apple cider vinegar, mashed banana, coffee and whisk.
- Combine wet and dry ingredients together and mix for a minute. You do not want to overmix your batter. Slowly fold 1/2 cup of chocolate chips to the batter.
- Using a small cookie scoop or spoon add the batter to the muffin tins evenly. Filling the muffin tins up about ¾ of the way.
- Sprinkle the remaining ¼ cup chocolate chips on top of the batter evenly.
- Bake muffins for 20-23 minutes until cooked all the way through. Test to see if the muffins have been cooked all the way by sticking a toothpick in the middle. If it comes out clean then it’s cooked completely.
Make it Your Own
- Let muffins completely cool for at least 1 hour before removing the muffins from the liners. When the muffins are still very warm the paper liners tend to stick to the muffins.
- Top your muffins with creamy nut butter and chopped chocolate.
- Skip adding the extra ¼ cup chocolate chips to the top of the muffins.